Recipes, Soups

Thai Rice Soup with Pork – Khao Tom Moo Sap – ข้าวต้มหมูสับ

Khao tom moo sap, which translates to boiled rice with chopped pork is a popular breakfast rice soup that’s eaten all across Thailand. It was one of the first dishes I ate in Thailand after I realised that the hotel ‘English’ and ‘American’ breakfasts were equally bad wherever you stay!

Khao tom isn’t just a great breakfast, you can eat this anytime of the day. It’s perfect for a cold winters day when you’ve got a cold, and you’re feeling sorry for yourself.

There are two things you need to get prepared before you make this. The first is a good pork stock……

 

Thai pork stock

 

A lot of times khao tom is just made with water, but if you go the extra mile and make sure you’ve got some stock in the fridge or freezer, it really takes the taste to another level. Get the recipe by clicking here.

 

The second ingredient is Thai fried garlic – gratium jeow. It’s used in nearly all Thai rice and noodle soups and adds a great flavour and crunch to the soup.

 

Thai fried garlic

 

Click here for a quick and easy recipe for Thai fried garlic.

 

Once you have these two ingredients the soup is plain sailing.

 

 

Thai Rice Soup with Pork - Khao Tom Moo Sap - ข้าวต้มหมูสับ
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Votes: 1
Rating: 5
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Servings Prep Time
2 people 10 minutes (if the stock and fried garlic are ready)
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes (if the stock and fried garlic are ready)
Cook Time
10 minutes
Thai Rice Soup with Pork - Khao Tom Moo Sap - ข้าวต้มหมูสับ
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 people 10 minutes (if the stock and fried garlic are ready)
Cook Time
10 minutes
Servings Prep Time
2 people 10 minutes (if the stock and fried garlic are ready)
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Instructions
  1. In a bowl, mix the pork with the soy sauce and a good pinch of black pepper. Shape into little meatballs.
  2. bring the stock to a boil and add the pork. Lower the heat to medium and simmer for 4-5 minutes. Add the rice and cook for a couple of minutes.
  3. Add the fish sauce, spring onions, celery, a good amount of black pepper and sugar, and stir well. Taste for seasoning and serve in bowls topped with the chilli, coriander and a teaspoon of the fried garlic.
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